Cornbread

This is plain cornbread, not a corn flavored cake, so don’t expect it to be
fluffy or sweet. It’s great with black-eyed peas, new potatoes, green
onions, sliced tomatoes, and buttermilk, i.e., your basic Southern farm
fare. It’s also very nice cold, broken into bite-sized pieces in a glass of
cold milk and eaten with a spoon.

Preheat oven to 425F. Grease pan (I use our #5 cast iron skillet – 8″ dia.)
with a dab of olive oil on a paper towel (or spray with Pam) and put in
oven to preheat. Mix all ingredients, pour batter in heated pan, and bake
for 20 min. Cut into six medium or eight small pieces.